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Vegetable Pie


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3 cups packed, grated raw potato(about 3 large potatoes)
1 tsp salt
4 eggs
1 1/4 cups onion, grated (or more to taste)
2 Tbsp oil
1 garlic clove, crushed (or more to taste)
3 Tbsp butter
1 bunch broccoli, broken into small florets
1/2 tsp dried basil
dash of thyme
2 cups cheddar cheese, grated
1 cup milk
paprika


Drain the potatoes and squeeze dry. Add 1/2 tsp salt, 1 egg, and 1/4 cup (or more to taste) grated onion. Pat potato mixture into well oiled 10-inch pie pan and bake at 400 deg. F for 30 minutes. Brush potato crust with oil, reduce oven temperature to 375 deg. F and bake for another 5-10 minutes, until crust is brown. While crust is baking, sauté 1 cup chopped onion and garlic in butter. If you like a lot of onion and garlic, use more. Add broccoli, 1/2 tsp salt, basil, a dash of thyme, and cook covered, stirring occasionally, for a few minutes. Spread half of cheese over baked crust. Top with sautéed vegetables and remaining cheese. Beat together remaining 3 eggs and milk, and pour over vegetable/cheese mixture. Sprinkle paprika on top. Bake at 375 deg. F for 35 to 40 minutes until custard is set.


This recipe can be made in two stages: you can make the crust in advance and then can make the vegetable topping and bake it later. An electric grater is a real time-saver for the crust ingredients.


Pairs Well With


Notes

This has been a favorite around my house for years.

This recipe can be made in two stages: you can make the crust in advance and then can make the vegetable topping and bake it later. An electric grater is a real time-saver for the crust ingredients.

I love a crust made with something other than bread crumbs, so thanks for adding this one; it sounds great!

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